24    Crepes (make above recipe in
           Double
           Batch)
      1 pk Thawed frozen chopped
           Spinach -- (10 ounces)
           Squeezed dry and cooked with
           Clove,
           Minced garlic in 2
      1 tb Olive oil - with or without
    1/2    Cup
           Slivered smoked ham or
           Proscuitto
           Cheese sauce (see above
           Recipe)
      1 c  Ricotta cheese mixed with 1
           Egg and 1/2
        c  Slivered roasted peppers
      3 tb Grated Parmesan cheese
  Preheat the oven to 350 degrees. Lightly butter a
  9-inch deep pie plate and center a crepe in the
  bottom. Mix the spinach filling with 1/2 cup of the
  cheese sauce and spread some of this over the first
  crepe. Center a crepe on top of spinach filling and
  spread it with ricotta cheese and pepper filling. Top
  with a crepe and continue this way until you end with
  a crepe. Spoon cheese sauce over the top of the tower
  and sprinkle with grated Parmesan. Bake for 30 minutes
  or until bubbling hot.
  You can assemble the "tower" of crepes and fillings in
  advance and make the sauce in advance, but spoon sauce
  over crepes right before baking. If you have made this
  in advance and it is cold you will have to bake it for
  45 minutes to heat it through.
  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
  Reserved
  Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6738
  From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
  Oct 1996 17:44:33 -0500
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